传统【米发糕】制作过程 Traditional Huatt Kueh https://www.youtube.com/channel/UCNKAVB4pM5Q4rojBCPhA16g/join -------------------------------------------------------------------------------- 传统【米发糕】制作过程 Traditional Huatt Kueh 分量：20粒发糕（4x4cm 发糕模） 达拜(糕种） 白饭 200克 2茶匙 甜酒饼 1茶匙 糖 2大匙 清水 ***搅拌均匀，密封，室温发酵48小时***** 70克 达拜 100毫升 清水 ***用搅拌机打成糊*** 350克 粘米粉 300毫升清水 130克 细砂糖 ***加入搅拌好的达拜, 混合均匀,发酵6-8小时 取出1半面糊(400毫升）,加入1茶匙果子盐，搅拌均匀 倒入发糕杯子,水滚后,大火蒸15分钟 小贴士 : 剩下的达拜(糕种）,可以冷藏收藏3个月 果子盐到入后,无需等待,即可立刻蒸 ***锅子不够大，可分两次蒸，Eno 是蒸前才才入）**** --------------------------------------------------- Traditional Huatt Kueh Servings: 20pcs Huatt Kueh (4x4cm Huatt Kueh mold) Tapai (Kueh Starter) Rice 200g 2 Tsp Ragi Manis Powder 1 Tsp Sugar 2 Tbsp Water ***Mix well, seal it, keep in room temperature, fermented for about 48 hours*** 70g dabai 100ml water ***Blend until smooth** 350g rice flour 300ml water 130g caster sugar ***Add the Tapai, mix well, and ferment for 6-8 hours Take out half of the batter (400ml), add 1 teaspoon of Eno（ fruit salt）, mix well Pour into the cup of huatt kueh, after the water boils, steam for 15 minutes on high heat Tips: The remaining Tapai (Kueh Starter) can be refrigerated for 3 months After the fruit salt is added, it can be steamed immediately without waiting ***The pot is not big enough, it can be steamed twice, Eno is put in before steaming)**** -------------------------------------------------------------- Business cooperation contact 商業合作聯系 sharecorner01.my@gmail.com Thank you 😊☺️😘😘 ► Facebook Page: https://www.facebook.com/shadajiekitchen ► YouTube Page: https://www.youtube.com/channel/UCNKAVB4pM5Q4rojBCPhA16g Shadajie Kitchen 傻大姐美食厨房 更多视频／文章……
分享： |
本站部份资源来自网络分享并注明出处，若有侵权或不良资源请联系删除。|联系我们|手机版|打工族生活理财
GMT+8, 2024-11-29 22:50 , Processed in 0.022039 second(s), 21 queries .
Powered by Discuz! X3.5
© 2001-2023 Discuz! Team.
